Why is it worth it
Spinach and oyster mushroom soup with bundz is a warming dish that combines the delicacy of spinach and oyster mushrooms with the creamy consistency of bundz. The combination of Jerusalem artichoke with chicken stock gives the soup a deep flavour, and the oyster mushrooms add a subtle, slightly meaty texture. It is an ideal option for colder days when we want something nutritious, but also light and healthy.
Preparation
Slice the oyster mushrooms into thick strips. Peel and dice the Jerusalem artichoke. Add the garlic flakes and Jerusalem artichoke to the boiling broth and cook until almost soft. Then throw in the oyster mushrooms and spinach. Bring to a boil and cook for a few minutes. Towards the end, add the crumbled Bundz cheese and cook for a minute, spreading it out gently.
